I’m Back

Wow… so I couldn’t get on this for the longest time cause I had lost my password – damn things… I have a thousand of them and can never remember them – ugh.

Today ended up being a “snow day” – so as a teacher, I stay home when there is no school. The kids and I stay in our Jammie’s all day and I usually find cool things to cook. So keeping with tradition, I started researching what to cook.

I said to myself… ” I should try logging into WordPress again ” and for whatever reason, it worked. Now looking at my last post, which was in March 2017, a LOT has happened in our lives.

In May 2017, my Mike died. None of us saw it coming… he committed suicide.

Cooking was something we loved to do together, and gathering around the table was his favourite thing to do. So, after he died, we just couldn’t do it. We got rid of the table. I threw out a lot of kitchenware and we really didn’t have great appetites for a long time. One day this fall my 14 year old son asked me when we were going to start eating better again…. wow, slap of reality right there. I was having a hard time keeping it together let alone get back to cooking but the guilt of not being a good enough mother took over ( I know I’m a good mama, just didn’t feel it at the time ) and I put myself through the motions. We got a new dining table made for us and when it arrived we were all to scared to sit at it.

Fast forward to the Christmas holidays. I went to Italy on kind of a healing trip. Mike had booked it before he died so I wanted to follow through with his plans. I’m in Florence, eating incredible food and my son texted me…. ” Mom, I’ve done a lot of research and I’ve decided I want to start eating only plant based foods. I want to be a vegan.”

Holy geez… I better get my act together. Vegan food is a lot of work!!! What the heck is he doing to me!

I have him to thank cause I’m cooking a lot more now and I realized how much I missed it.

So my first post back has two recipes in it. Vegan protein balls AND non-vegan Asian Turkey Meatballs 😜.

Vegan Protein Balls

1 cup of rolled oats

1/2 cup natural peanut butter ( we used crunchy )

2 scoops of chocolate protein – we found a vegan one

1/3 cup honey

1/4 cup sunflower seeds ( unsalted )

2 Tblsp chia seeds

A splash of cashew milk – just to help it stick

Mix it all up and roll into balls and refrigerate

Asian Turkey Meatballs

Two pounds of Turkey

1 1/4 cups of Panko breadcrumbs

1 egg

3 large cloves of garlic

2 green onions chopped

1 tsp of sesame oil

2 TBSP soy seasoning – we used Braggs

Mix all this up and roll into 24 balls- put them on a cookie sheet and bake at 400F for about 20 min- but check em and make sure they are cooked through. Ain’t nobody got time for raw turkey lol

Sauce

1/2 cup hoisin sauce

1/4 cup of soy seasoning

2 tsp sesame oil

Toss the balls in the sauce and garnish with green onions and sesame seeds 😜❀️ yummo

Advertisements

Granola Cups

  
What a great treat! 

1/4 banana mashed

1/4 cup honey

1/2 tsp. Almond extract

Wisk together till smooth then add

1 1/4 cup of oats – I use spearville as it is locally sourced

1/2 tsp. Cinnimon 

1/4 tsp salt

Press into 6 muffin tins ( I spray with coconut oil)

Refrigerate for 1-2 hours

Pre heat the oven to 350.

Bake for 10-12 mins push down with a spoon and let cool for 20 mins.

Fill with Greek yogurt and top with berries…. I drizzle with maple syrup…. Mmmmm

Kid and Mike approved 😜😜😜

Italian Wedding soup and Yakisoba mmmmmmm

2 new recipes tried and tweaked 😜 enjoy! 

Italian Wedding Soup 

  

1 pound of ground meat – I ised ground pork but you can use beef or chicken or turkey 😜

Mix that up with 

1/4 cup of whole wheat bread crumbs

2 eggs

And 2 tsp of dried basil

3 TBSP of minced onions or shallots

Roll into 3/4 inch balls

Bring 8 cups of chicken broth to a boil and add the little meat balls and 

2 cups of thinly sliced spinach and 

3/4 cup of chopped (small peices) carrots

1 cup of shell or bow tie pasta

1 tsp salt

Cook for 10 mins and serve with a sprinkle of Parmasean cheese

Num Num Num 

Yakisoba

  

Either 2 chicken breasts or flank steak – which is what we used – 2 peices – approx 1 1/2 pounds chopped into bite sized pieces

Heat 2 tbsp of olive oil and 1 Tblsp of sesame oil 

Add to cloves of garlic, crushed

Add protein and cook for 3-4 min. Add 2 Tblsp of an Asian chili paste and 1/2 cup soya sauce ( I use Braggs liquid soya seasoning ) and cook for 2 min. Put sauce and meat aside.

Heat 1 Tblsp of olive oil and add 1 sliced onion, 2 cups of merch stick carrots and 1/2 a small cabbage sliced thinly. Cook until cabbage is wilted 

Add the meat and sauce and a package of soba noodles – cooked and drained 

Cook through and serve 

We LOvED this!!! 

African Sweet Potato Peanut Soup

  
Another Storm day to cook up some comfort food … With a ton of root veggies to use up! Man I can’t wait for crisp fresh local greens and colourful locally sourced salads with fresh local strawberries…. Sigh… Ok so I was getting tired of roasting and steaming and cooking root veggies so I had to find another route for ingesting them lol. Behold the sweet potato peanut yumminess! 

Ingredients 

1 TBSP olive oil

1 large onion chopped

– heat up the oil in a large sauce pan and cook up the onions till they start browning then add…

2 cloves of garlic – or more if your like me πŸ™‚ minced or crushed in a garlic press and seriously get some good stuff – no thE stuff preserved in jars or tubes… Buy some locally grown stuff!!! You’ll never go back to crappy stuff again. 

2 tsp minced ginger – ok so I definitely used more than 2 tsp. But it’s all a matter of your taste buds – I love fresh ginger… Throw that shit it everything! 

2 tsp. Coriander 

1/4 tsp cinnimon

Pinch of ground cloves

Mix that up and then add

3-4 chopped up tomatoes

1 1/2 pounds of peeled and cubed sweet potatoes

2 peeled and chopped carrots ( I used purple carrots cause it’s what I had in the fridge but you can use any kind of carrot 

4 – 5 cups of vegetable broth

Bring to a boil and then lower the temp to a low to medium heat. Let the mixture simmer for 30 min. Season with salt to taste. 

  
Transfer to a blender and add 1/3 cup of unsalted peanuts and purΓ©e. Put back in pot and add

2 Tbsp of natural peanutbutter 

A dash of cayenne to desired taste

( come on you should always taste your food. )

Serve with chopped fresh cilantro, chopped tomatoes and crushed peanuts 

My batch made 11 cups 😜

   
 
Enjoy πŸ™‚ 

A quickie

2 recipes yA gotta try 

Key Lime Pie Smoothie

  
1 scoop of vanilla protein powder

1 frozen banana

1/2 cup almond milk – vanilla

1/2 cup plain Greek yogurt

1/2 an avocado

1 tbsp lime juice 

Zest from 1 lime 

Blend and drink that ASAP 😜 martini glass is optional
Squash Ravioli

  

1 cup of mashed squash – I used acorn but butternut would be yummy too – I roasted it with olive oil rubbed on it and salt and pepper at 350 for 40 min.

1/2 tsp. Salt

1/2 tsp. Pepper

Pinch cayenne 

Mixer up then add

1/2 cup of mascarpone cheese 

1 egg yolk 

1/3 cup of grated Parmesan cheese

Then drop a tsp of this yummy goodness in the centre of a wonton wrapper 

   
    
    
 
Come ca 😜

Boil some water with a pinch of salt and a drop of oil 

Put a few morsels of yumminess in and boil till they float to the top

Melt 2 tbsp of butter with a chopped up clove of garlic – toss the ravioli in this and serve with fresh chopped sage and a sprinkle of parm 😜

Get them in your belly!!!

Branching out

so I’ve always steared away from “fancy” Asian dishes cause I never had the right ingredients, or didn’t know where to find them and I have really awesome friends who are already mastering the food and just ate theirs 😍😍😍 

I was meal planning last week and came across “Simply Thai Cooking” on my cookbook bookshelf ( which is alphabetized and full of dog eared pages 😜 – it’s an addiction, I know.)

  
So I decided to make the Nuer Phad Phed AKA Thai Spicy Beef 

Here it is with my alterations 😝
Thai Spicy Beef

  

10 oz beef flank steak

1/4 medium green pepper

1/4 medium red pepper

12 long Green beans

4 TBSP coconut oil 

2 TBSP red curry paste

5 TBSP Coconut milk

2 lime leaves ( I got a huge bag of these at the Saint John market but you can pick them up at any Asian food store – you use them like bay leaves and OMG they change everything!!!! Go buy them! Now! )

1 small can of bamboo shoot strips ( you’ll find these by the water chestnuts in the international food section of your grocery store )

2 TBSP fish sauce ( same aisle as the shoots 😜 and totally worth having in your cooking tickle trunk )

20 fresh basil leaves ( sometimes hard to find but you can get the freeze dried or the stuff in the tube – just not as pretty 😝)

1. Slice the steak into thin strips 1/4inch thick – 2 inches long – no don’t take out the measuring tape 

2. Cut the peppers into 1 inch cubes and trim ends on the green beans and chop into 1 inch pieces.

3. Heat oil in a wok ( or deep skillet ) on med high heat – add garlic and curry paste and stir for 45 sec ( sniff it…. Wow what a great smell ) add coconut milk and lime leaves. Stir for 1-2 min until it’s bubbling.

4. Add beef, shoots, peppers and beans and stir fry for 1 or 2 min. Add fish sauce and stir fry for 3-4 min till everything is cooked through. Add the basil and stir fry for 1 more min 

Voila! Garnish with fresh basil or just get it in your belly! We served it over brown rice vermicelli noodles we get by the case off of Amazon ( for real- we got the amount by accident but sure glad we did!  

 
A case of 12 for 16$ and free shipping – they are fab! 
Click a pic and let me know how yA like this! 

Storm Day CookingΒ 

Kay so whenever there is a storm day my kids and I have a tradition of staying in our PJs and watch movies and I usually can’t sit still so I get up and cook and bake and clean!! So today I’m blogging some of the things I came up with πŸ™‚

Energy Balls


  

Kay so I didn’t really measure this shit so I guesstamating – and yes I do that a lot… 

1 1/2 cups of oatmeal

1/2 cup of coconut 

1/4 cup flaxseeds

1/2 cup of pecans 

1/8 cup of chia seeds

1 scoop of vanilla protein powder

1 tsp vanilla 

1 tsp cinnimon 

1 cup natural peanutbutter

1/3 cup honey 

Mix up and roll into balls – optional to roll in cacao powder! Yum yum!!!!

Made 25
Mini Quinoa frittatas

  

Really these are a great way to use up some veggies in your fridge πŸ™‚ 

Today I used 

Zucchini

Button mushrooms

Onion

Red pepper

Leeks 

Parsley

About 1/8 of a cup of homemade cured/smoked bacon ( I just love bragging about it…. Frig it’s good!!! ) 

I used 3/4 cup of quinoa cooked in 1 1/2 cups of water- cook it and throw it in. 

Salt and pepper ( I used the maple bacon salt from epicure ) 

Divide up in 12 cups and top with Parmasean 

Cook at 375 for 20-25 min